Prebake a puff pastry in the oven at 180° for 10 mins. Mix a good portion of fresh parsley/basil and 4 garlic cloves in a cutter. Add 4 eggs and 125grams of ricotta. Taste and add pepper and salt. Steam 500 grams of green asparagus shortly. Cut in smaller pieces and keep the heads apart. Spread the asparagus and 150 grams of North Sea shrimps on the puff pastry. Pour the herbal egg mixture on top. Finish with the asparagus heads and a few halved cherry tomatoes. Bake in the oven at 180° for 20-25 mins. Decorate with North Sea shrimps.